You can have this!
Although many people don't believe it, in fact, there may be many insect carcasses in chocolate, and it is still allowed by law!
The FDA of the United States has made regulations on natural, inevitable and health-friendly defects in food. Specific requirements for chocolate are: 6 pieces of chocolate (each piece100g), the average number of insect fragments should not exceed 60, and a single piece of chocolate should not exceed 90. The average hair of rodents (in fact, mice) does not exceed 1 root, and a single chocolate bar does not exceed 3. In other words, it is acceptable to have a small amount of insect carcasses or mouse hair in chocolate.
Is it a bit unbelievable? The usual favorite fragrance is silky, and under the glamorous packaging, there may be insect corpses, but it is still allowed!
Why are there bugs?
This has a lot to do with the making process of chocolate.
The first step in producing chocolate is to obtain cocoa, which comes from the fruit of the cocoa tree (cocoa fruit). Cocoa fruit is sticky pulp after the shell is removed, and cocoa beans are hidden in the pulp. Workers must first take out the pulp of cocoa, then pile it up, cover it with banana leaves, or put it in wooden boxes. Subsequently, under the action of microorganisms, cocoa pulp and cocoa beans are fermented together.
Through fermentation, cocoa pulp was removed and organic acids and esters were generated, which laid the foundation for the formation of chocolate flavor. Fermented cocoa beans need to be aired and dried before they can be bagged and transported to the processing plant. In the processing plant, these cocoa beans are cleaned, baked, crushed and ground to make chocolate raw materials such as cocoa liquid, cocoa butter and cocoa powder with unique flavor.
Because the fermentation and air-drying processes are completed in the open air, and the pulp will give off a strong fragrance during the fermentation and air-drying process, it is inevitable that ants, cockroaches, flies and other insects and mice will patronize it, so some insects and animal hair will inevitably stay inside, and it is difficult to remove these impurities in the later process 100%. Fortunately, after high temperature baking, the risk of food safety (mainly pathogenic bacteria) no longer exists.